A Cypriot Pasta Bake, which everyone makes a little differently, but this recipe is delicious because of the addition of the Halloumi and mint into the béchamel.
The spicing, the herbs, the sauciness, the texture, everything just screams EAT ME NOW AND DON’T STOP.
INGREDIENTS SERVE 4
For the Halloumi Béchamel Sauce
60g Butter
60g Flour
800ml full fat Milk
1 bay leaf
1/2 teaspoon coarse black pepper
Pinch of nutmeg
175g halloumi cheese
2 level tablespoons dried mint
2 eggs, beaten well
1 teaspoon sesame seeds
For the Pasta
300g long tubular pasta
50g finely grated Halloumi
1 teaspoon dried mint
For the Meat Sauce
3 tablespoon olive oil
1 large onion, finely diced
1 large carrot finely diced
2 celery sticks, finely diced
500g beef mince
2 tablespoons tomato puree
1 tablespoon sweet red pepper paste
1 can chopped tomatoes
3 large garlic cloves, crushed
1 tablespoon dried mint
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon pul biber
1 teaspoon sea salt flakes
3/4 teaspoon coarse black pepper
1 teaspoon pomegranate molasses
1 teaspoon balsamic vinegar
2 tablespoon finely chopped fresh flat leaf parsley
METHOD
Fill a large soup pan with cold water and put on a medium to high heat.
While the water is heating up, prepare your béchamel. You need to make the béchamel now so that it has time to cool down (to whisk in the eggs later on). Melt the butter in a stainless steel pan on a medium heat, then whisk in the flour to form a roux (thick paste). Once the roux starts to bubble, add the milk at around 2ooml at a time, throw in the bay leaf now, whisking constantly, adding more milk as and when the sauce thickens and bubbles. Once all the milk has been poured in and the sauce just starts to come up to a simmer, take off the heat, stir in the halloumi and mint and leave to one side for a few mins while you prep the ragù, but do not allow the béchamel to cool fully.
Heat up the sunflower oil in another large pan on a low-medium heat, and cook the onion, carrot and celery for 10-12 mins until softened and translucent.
Whilst the vegetables are softening, ensure that the béchamel is still warm, but not hot at all, then very quickly whisk in the eggs, whisking constantly for a couple of minutes so that the sauce remains entirely smooth (and the eggs don’t scramble).
The water in the large pan should now be boiling, so add 2 teaspoons of sea salt flakes to the boiling water, then add the pasta to the pan, gently push the pasta down as it starts to soften so that it’s fully immersed in the boiling water. Because the tubes are long and thick, they’ll probably need cooking for 12 minutes, but just check as they should still be a little al dente when ready. While the pasta is cooking, return to the meat sauce.
Once the onion, carrot and garlic has softened, add the beef mince. Cook the mince until the meat has browned all over. Add the garlic and all the spices and seasoning, cook for a further 2-3 minutes before adding the tomato and red pepper pastes, molasses and balsamic vinegar then the chopped tomatoes, and the bay leaf, then turn down the heat and simmer on a low-medium heat for around 10-15 minutes more.
Preheat the oven to 180C°
While the meat is simmering, check that the pasta is cooked, and once it is, remove Two thirds of it with a slotted pasta and add to a deep baking dish. Place the remaining 1/3 onto another plate. Add the 50g finely grated Halloumi and dried mint to the pasta in the baking dish and gently stir it in so it mixes up a little. Once the meat sauce is cooked, layer it on top of the pasta.
Now back to the béchamel. It should now be warm, but not cold, so remove the bay leaf and stir in the beaten eggs until they’re fully amalgamated in the béchamel. Pour the béchamel over the meat sauce in one even layer, sprinkle over the sesame seeds, and cook in the oven for 40-50 minutes until golden brown.
Wait at least 20-30 minutes before serving, if not a little longer. Very Mediterranean.
Original Recipe MELIZ COOKS
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